Maman Blanc’s slow-cooked lamb
- November 2009
- Serves 8
- Takes 20 minutes to make, 3 hours to cook
This slow-cooked lamb recipe from Raymond Blanc is a quintessential taste of France.
- Dairy-free recipes
- Gluten-free recipes
- 16.8g (6.3g saturated)
- 4.9g (3.1g sugar)
- 2 tbsp olive oil
- 1.5-1.7kg shoulder of lamb, boned and cut into large chunks
- 1 garlic bulb, finely chopped
- 3 fresh thyme sprigs, leaves picked
- 2 tsp each sea salt and freshly ground black pepper
- 800ml lamb stock, hot
- 10 shallots
- 2-3 celery sticks, cut into 6cm pieces
- 2 large carrots, cut into batons
- Preheat the oven to 140°C/fan120°C/gas. Heat 1 tbsp of the olive oil in a large, heavy-based casserole. Add the lamb and cook until browned all over. Mix the garlic and thyme with the sea salt and black pepper, stir into the casserole and fry over a gentle heat for 2-3 minutes.
- Pour the stock over the lamb, cover with a lid and place in the oven for 2 hours until the meat is very tender.
- Meanwhile, heat the remaining oil in a frying pan, add the peeled shallots, celery and carrots, and cook until golden. Remove the lamb from the pan and set aside to keep warm.
- Add the browned shallots, celery and carrots to the stock, place over a low heat and simmer for 45 minutes, uncovered. Return the lamb to the pan and heat through. Serve with creamy mashed potato.
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